Method:
Take a pan, add sugar, water and food colour, and cook until sugar dissolves. Take a wok, heat up ghee and cardamom powder and fry semolina until you can smell aroma, about 2 to 2 and half minutes. Then add sugar syrup, mix well and cook 2 to 3 minutes and remove from the heat. Halwa should be thin. Add almond pistachio and cardamom powder. Garnish with remaining almonds and pistachio.

Puri

Flour – 2 cup

Fine atta – 1 cup

Salt – 1/2 tsp

Sugar – 1 tsp

Method:
Mix and make soft dough with warm water. Leave for an hour. Make small balls and roll down without dry flour, just use oil. Then deep fry puri in medium hot oil. Serve with halwa, aloo ki bhujia and chanay.